Chutneys

Today, I'm making courgette chutney and spiced plum sauce! The latter is a traditional English savoury sauce, rather than the Chinese version. It's really good with cheese or cold meats, especially pork pie.

Recipe for spiced plum sauce

Take 1.5kg chopped plums (including stones), a chopped onion and 4 cloves of chopped garlic. (All can be roughly chopped as they'll be sieved later.) Add 1 dsp coriander seeds, 4 cloves, 3 star anise and a cinnamon stick. Put them in a large pan with 700ml red wine vinegar.

Bring to the boil and simmer for 45 minutes. Then add 600g demerara sugar and simmer for another 45 minutes.

Sieve the contents carefully, then return the sauce to the boil. Pour into sterilised jars, seal, and store for a month before eating.